Gingerbread Waffles with Partridgeberry Compote

Gingerbread Waffles with Partridgeberry Compote are hearty and wholesome, made with steel-cut oats, whole wheat flour and all the warming spices of the season! Serve with coconut whip for an added breakfast treat!

Happy Christmas Eve! I know, I’m cutting it close with this one, but I couldn’t let the season pass by without sharing these Gingerbread Waffles. They’re festive, filling and perfect for your Christmas Day breakfast!

While I know many people love crispy waffles, I prefer my waffles thick and fluffy, with a texture similar to a cake or muffin. So when I was looking for inspiration for these waffles, I looked to these Cranberry Orange Overnight Oatmeal Muffins. They have overnight steel-cut oats as their base, which creates a moist, cakey and nutty texture.

In order to fully appreciate these waffles, you need to serve them with partridgeberry compote and coconut whip. The hint of molasses and ginger in the waffles pairs nicely with the tartness of the partridgeberries and the creaminess of the coconut whip. It’s really like eating dessert for breakfast. And tis’ the season, right?!

What are Partridgeberries?

Partridgeberries are related to cranberries, with a similar tart taste and deep red colour. They’re also high in vitamin C and antioxidants. In other parts of the world where they grow, they’re most commonly called lingonberries. In Newfoundland, they usually grow in barrens and ripen throughout September and October. They freeze well, and are great for making jam!

One of my favourite ways to enjoy partridgeberries is in a partridgeberry jam tart, which is made with molasses, butter, tea, flour, ginger, cinnamon and cloves, and filled with homemade partridgeberry jam. My father happens to make the best jam tarts!

Why am I telling you all of this? Because these Gingerbread Waffles, with their molasses and spices and partridgeberry compote, remind me of those jam tarts.

Some tips for making Gingerbread Waffles with Partridgeberry Compote:

You can use rolled oats or steel-cut oats, just make sure they’re quick cooking. The steel-cut oats will take longer to absorb the milk, so you will definitely need to soak them overnight.

If you’re short on time, you’ll want to use quick cooking rolled oats, and soak them for 30-60 minutes.

If you don’t have partridgeberries, cranberries have a similar tart taste and make a lovely substitute for the compote.

I used my Epicure silicone mold to make these waffles (not sponsored, just love it), but a waffle iron would also work. Just adjust the cooking time according to your waffle maker.

If you make these Gingerbread Waffles, I would love to hear about it in the comments below! Or take a pic and share on Instagram by tagging @crumbtopbaking.

And if you’re looking for other last-minute holiday brunch or breakfast ideas, be sure to check out the following on Crumb Top Baking:

Happy Holidays to you and your family! I hope you enjoy good food and laughter with loved ones during the festive season. And thank you for stopping by Crumb Top Baking throughout 2018. It’s because of you that I keep doing what I love!

Gingerbread Waffles with Partridgeberry Compote

Gingerbread Waffles are hearty and wholesome, made with steel-cut oats, whole wheat flour and all the warming spices of the season! Serve with coconut whip for an added breakfast treat!

Author:Leanne

Prep Time:10 minutes (plus time for oats to soak)

Cook Time:15 minutes

Total Time:25 minutes

Yield:6 waffles 1x

Category:Breakfast; Brunch

Ingredients

Scale

For the partridgeberry compote:

1 cup partridgeberries (fresh or frozen)

1/4 cup cane sugar

Juice and zest from half an orange

For the waffles:

1 cup steel-cut oats, quick cooking

1 cup unsweetened almond milk

2 large eggs

1/3 cup extra virgin olive oil

1/3 cup molasses

1 cup whole wheat flour

1/4 cup coconut sugar

2 teaspoons baking powder

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

Instructions

Making the partridgeberry compote:

Add the berries, sugar and orange zest and juice to a small saucepan. Bring to a low boil and let simmer until the berries have softened and the mixture starts to thicken. This will only take about 10 minutes. Be sure to stir often so the berries do not burn.

Making the waffles:

In a small bowl, add the oats and almond milk. Stir until combined. Cover and refrigerate overnight to allow the oats to absorb the milk.

Once the oats are soaked, pre-heat the oven to 400F and grease a 6-waffle silicone mold. (I also place the mold on a baking sheet for stability).

In a medium-sized bowl, whisk together the eggs, oil and molasses. Add the oat mixture and stir until combined.

Add the wet mixture to the dry ingredients and stir until well combined.

Pour the batter into the silicone mold using a spoon to spread it out evenly. (The batter will be thick).

Bake for 14-16 minutes, or until the waffles are browned and firm.

Remove from oven and let cool in the mold for five minutes before turning the waffles out onto a wire rack to cool slightly before serving.

Serve warm with partridgeberry compote and coconut whip.

Store any leftover waffles (without the compote and coconut whip) in an airtight container on your counter for 1-2 days, or freeze for later enjoyment.

Notes

These waffles were baked in a silicone mold but a waffle iron would work too. Just be sure to adjust the cooking time according to your waffle maker.

You can use rolled oats or steel-cut oats, just make sure they’re quick cooking. The steel-cut oats will take longer to absorb the milk, so you will definitely need to soak them overnight.

If you’re short on time, you’ll want to use quick cooking rolled oats, and soak them for 30-60 minutes.

If you don’t have partridgeberries, fresh or frozen cranberries are a great substitute.

To make coconut whip, refrigerate a can of coconut milk for at least 24 hours. In a deep mixing bowl, scoop out the solidified coconut milk, and using an electric mixer, beat on high for a few minutes until the milk is fully whipped.

I could eat gingerbread year-round because I love it so much so I think I’m going to try these this weekend. They sound incredible, and I love the idea of adding some coconut whip! Happy New Year, Leanne!

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Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....